Title: Mr. Food's Pirates' Cove Cake
Categories: Cake
Yield: 10 -12 servs

1		Box (18.5 oz) chocolate
		.cake mix
1	pk	(4 serving size) instant
		.chocolate pudding & pie
		.filling
1/2	c	Sour cream
1/2	c	Vegetable oil
4		Eggs
1/2	c	Light rum
1/2	c	Strong black coffee
2	c	(12 oz) semisweet chocolate
		.chips
		Quick Rum Glaze

Preheat the oven to 350F. In a large bowl, combine the cake mix and the pudding mix, sour cream, oil and eggs; beat well with an electric beater. Beat in the rum and the coffee; then with a spoon, stir in the chocolate chips. Pour the batter into a 10 inch Bundt pan that has been lightly coated with nonstick spray and lightly floured. Bake for 50-55 minutes or until a wooden toothpick comes out clean. Let cool for 20-25 minutes, then invert cake onto a serving plate. Prepare the rum glaze and drizzle it over the cooled cake.

Rum Glaze: makes 1/3 cup.

3/4 cup confectioners sugar 1 T light rum 1 T water

In a small bowl, combine all the ingredients and whisk with a wire whisk. Drizzle over cool or room temperature cookies or cake.

Typist's notes: When I made this I used 3/4 cup light rum and 1/4 cup strong black coffee. It is GREAT, and well worth the calories.

Source: Mr. Food's newsletter, May/June 1996, originally from Mr. Food's Simply Chocolate Cookbook.

Typed by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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